RecipePumpkin Donut Holes

Nutrition Facts
Amount per Serving
  • Calories: 40
  • Protein: 0 g
  • Total Fat: 0 g
    • Unsaturated Fat: 0 g
    • Saturated Fat: 0 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 0 g
  • Total Sugar: 5 g
    • Natural Sugar: 0 g
    • Added Sugar: 5 g
  • Sodium: 65 mg

Time to make the donut holes! These addictive bites, filled with pumpkin-y goodness, are super simple to whip up. Toss together a batch for the kids as an after-school treat, bring as a dessert for a family get-together or make them “just because”…they’re so easy and insanely delish. If you don’t have donut hole tins, you can use mini muffin pans instead.

  • Prep time
  • Total Time
This recipe makes about 40 doughnut holes


  • • 1 box vanilla cake mix
  • • 1 cup canned pumpkin puree
  • • 1 cup water

Cinnamon-Sugar Glaze

  • • 2 tablespoons sugar
  • • ¼ teaspoon cinnamon (sprinkle more if you prefer a stronger cinnamon flavor)
  • • 1 to 2 tablespoons butter
Preheat oven to 325˚. Mist donut hole pan (or mini muffin pan) with oil spray and set aside.
In a large bowl, mix together cake mix, pumpkin puree and water. Spoon the batter into the pan (fill each compartment about ¾ way). Bake for 15 to 20 minutes, or until donut holes are golden brown and a toothpick comes out clean.


Sweet Topping:
In a small bowl, melt butter for about 10 seconds in the microwave. Brush melted butter onto each donut top, then sprinkle on sugar followed by cinnamon.

Nutrition information provided per donut hole.